southern pimento cheese

This stuff is called the caviar of The South. Pimento cheese is super easy to make, full of flavor, and would be the perfect addition to your game day feast.

I didn’t grow up in the South, which is what I blame my lack of pimento cheese exposure on. It isn’t something that’s eaten in Oregon- or even sold in stores, for all I know- so I just never ate it. After moving to Mississippi, I’d see it in the grocery store. It’s neon orange color was enough to deter me from even being interested.

That’s why, when my mother-in-law mentioned having pimento cheese, I wasn’t too excited to try it. She mentioned she thought I’d love it, though, and since she seems to know my food preferences well, I gave it a try.

All I could think of during that first bite was the time I wasted not knowing such a food existed. This stuff, y’all. It’s mainly cheese, which is why it’s so damn delicious. But it also includes the perfect blend of seasonings, including the southern staple Tony Chachere’s, and mayonnaise for smoothness (don’t let the mayo throw you; I’m not a fan of the stuff, but you can’t taste it).

Southern pimento cheese dip is perfectly creamy, with just the right amount of spicy kick from the Tony’s. The pimentos add a note of flavor without being spicy. It’s wonderful served as a dip with crackers or chips, but, as you’ll soon see, there are other creative-yet-tasty ways to cook with it.

pimento cheese

1 lb. cheddar cheese, grated (freshly grated cheese makes this dip; don’t go with pre-shredded)
1/2 c. mayonnaise
7 oz. jar pimentos
1 tbs. Tony Chachere’s Créole seasoning
2 tsp. black pepper
2 tsp. garlic powder

Mix all ingredients together until well combined. Serve with crackers, chips, or vegetables.

What’s your go-to dip?

Can’t get enough cheese? You’ve got to try these copycat red lobster cheddar biscuits and this homemade five cheese macaroni and cheese.

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